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Instant Pot Vegetarian 15 BEAN SOUP®

Recipe By

Basil Momma

"Vegetarian Instant Pot Bean Soup Using Dried Beans is a meatless meal that satisfies and warms you up on the coldest day. Best of all- you can make this fast! Gone are the days where it takes hours to soften and cook dried beans."

Prep Time

15 minutes

Cook Time

45 minutes

Servings

10

Ingredients

1 bag [HamBeens® 15 BEAN SOUP®](/products/ham-beens-original-15-bean-soup)

8 cups vegetable stock (or 4 cup water, 4 cup stock or all water!)

3 cloves garlic, chopped

1 small sweet onion, chopped

1 red bell pepper, seeded and chopped

2 stalks celery with tops, chopped

2 carrots, peeled and chopped

kosher salt and fresh black pepper to taste

1/2 tsp of ground red pepper

1 dried bay leaf

2-3 sprigs of fresh thyme

1 14.5 oz can of Red Gold petite diced tomatoes, undrained

juice of 1 lemon

1 TB olive oil

Instant Pot Vegetarian 15 BEAN SOUP®

"Vegetarian Instant Pot Bean Soup Using Dried Beans is a meatless meal that satisfies and warms you up on the coldest day. Best of all- you can make this fast! Gone are the days where it takes hours to soften and cook dried beans."

Ingredients

  • 1 bag HamBeens® 15 BEAN SOUP®

  • 8 cups vegetable stock (or 4 cup water, 4 cup stock or all water!)

  • 3 cloves garlic, chopped

  • 1 small sweet onion, chopped

  • 1 red bell pepper, seeded and chopped

  • 2 stalks celery with tops, chopped

  • 2 carrots, peeled and chopped

  • kosher salt and fresh black pepper to taste

  • 1/2 tsp of ground red pepper

  • 1 dried bay leaf

  • 2-3 sprigs of fresh thyme

  • 1 14.5 oz can of Red Gold petite diced tomatoes, undrained

  • juice of 1 lemon

  • 1 TB olive oil

Cooking Directions

  1. Sort, rinse, and drain dried beans.

  2. In a 6qt Instant Pot or electric pressure cooker, place in all ingredients EXCEPT tomatoes, lemon juice, and ending with olive oil.

  3. Place lid on pressure cooker and set for manual high pressure 45 minutes.

  4. Be sure valve is set to SEAL.

  5. It will take a few moments to come to pressure and then cook for 45 minutes.

  6. Once finished, and pressure has naturally dropped, remove lid, taste for seasoning (add if you want) and stir in tomatoes and lemon juice.

  7. Lightly mash a few beans if you want to.

  8. Serve.

  9. NOTE: Once you have taken off the lid, added lemon, tomato and any seasonings you feel it needs, you can cook a bit longer with the lid off in the Instant Pot or a slow cooker. I like to let mine cook a bit to meld the new additions together. This is optional. If you want the beans to be softer then you need to cook another 5 minutes, with the lid on, at manual high pressure.

Tips

This recipe omits the Ham Flavor packet, but feel free to use for an extra flavor boost!

This works best in a 6 qt or larger electric pressure cooker

Do not overfill your pressure cooker

Allow for a natural pressure release when it is finished. Do not do a quick release or you will risk soup splatter coming out of the valve release

Add 1 TB of olive oil (or any light oil) as the last ingredient to help control foam

Once the pressure is released and you open the lid, test for doneness in the largest bean

Once you are happy with the softness of the beans, taste to see if you need to add a seasoning of your choice

Lastly, stir in 1 can of Red Gold undrained petite diced tomatoes, the juice of 1 lemon and give the beans a light mash (if you like that consistency)

Instantpot

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